Samosa

Ingridients:

Potatoes - 4 big

carrot - 1 big

Peas - 1/2 cup

cauliflower - 1/2 cup

peanuts -1/2 cup
Onion - 1/2 cup chopped

Ginger - 1 teaspoon

Ajwain - 1/2 tea spoon

kalonji(onion seeds)- 1/4 teaspoon

mustard seeds -1/2 tea spoon

cumin seeds -1/2 teaspoon
green chillies - according to taste

garam masala -1 teaspoon

corriander pdr -1/2 teaspoon

chat masala pdr - 1/2 teaspoon

corriander leaves

maida 1 cup

salt according to taste

oil for deep fry

Preparation of dough:

Take maida in bowl add salt,1 spoon oil, ajwain(carrom seeds) kalonji(onion seeds) and mix it well evenly.Add water and make soft dough, cover and put it aside.

Preparation of Masala(stuffing):

Heat oil in a pan add jeera mustard and ajwain together.Add green chillies, onoin and ginger fry them till brown.Add carrots cauliflowers and fry them till it become little tender then add peas and the garam masala corrander pdr,chat masala pdr and add partly mashed(crushed) potatoed add roasted peanuts and corriander leaves. keep it aside

Preparation Of Covering:

make a small balls of dough and roll it like chapaties with a rolling pin but it should not be a circle it has to roll little oval in shape. Cut it in diameter. we will use one half to make one samosa. Now fold the diameter part. Lift the one radius corner of diameter and lay over the another to make a nice cone,Press to seal. Hold the cone in hand and stuff the filling and seal the open part. press it nicely so that it wont be open in oil once put into for deep frying. serve hot with any chutney but dhaniya chutney will go nicely.